I have been making this butter pastry dough of Ina Garten’s for years, but when my husband developed diabetes, I needed to find a way to do pastry for holidays in a low carb (for him) and preferably, gluten free (for me) version. The inspiration for this recipe was the gluten-free all butter pastry dough from Salvation Sisters. If you don’t need to eat low carb, try theirs out!
2020: I have updated this recipe using the new King Arthur Grain-free Paleo Baking flour, a superb flour substitute.
1-1/2 c King Arthur Grain-free Paleo Baking flour*
1 tsp monkfruit sweetener or swerve sweetener
1/4 tsp baking powder
8 T cold butter
1 tsp apple cider vinegar
1/3 c to 1/2 c ice water
Blend baking flour, sweetener and baking powder together. Cut in cold butter . With a fork, stir in apple cider vinegar and ice water until dough holds together. Wrap and refrigerate 1 hour before rolling out, or wrap and freeze to use later. Makes enough for one single crust pie or 6 4-inch tart shells. Any leftover can be frozen if well-wrapped.
*Another low carb flour substitute can be used if desired, just add 1 tsp xanthum gum with the sweetener and baking powder. King Arthur has quickly become my favorite.
9 g carbs per recipe.